Note: To make this alcohol-free, replace the cherry liqueur with 1½ cups water mixed with 2 teaspoons almond extract.

1 1/2 pounds sweet cherries, such as Bing

3/4 cup sugar

3/4 cup water

1 teaspoon sea salt

Juice from 1 lemon

1 1/2 cups Luxardo cherry liqueur

1 cup pomegranate juice 1. Wash the cherries in cold water. Using either a cherry pitter or paring knife, pit the cherries. (If you want to leave the stems on for decorative effect, simply angle the pitter slightly off to one side to remove the pit but leave the stem intact.)

2. In a medium saucepan, combine the sugar, water and salt. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar completely. Remove the pan from the heat; stir in the lemon juice, cherry liqueur and pomegranate juice.

3. Place the cherries in a heatproof jar. Pour the cherry liquid over them. Cover with a lid, allow to cool to room temperature and serve. Refrigerate any unused cherries and use within a month.